1/2-16 oz box (8 oz) Notta Pasta, Spaghetti
3 tablespoons butter
3/4 lb sea scallops, sliced in half horizontally
3/4 lb raw shrimp, peeled and deveined
2 cups Half & Half, divided
1/2 cup dry sherry
1/4 teaspoon nutmeg
1/8 teaspoon cayenne
3/4 lb cod loin, cut in bite size pieces
Salt and cracked pepper
4 large egg yolks, beaten
1 tablespoon olive oil
1 tablespoon fresh lemon juice

Optional garnish:
Fresh chopped parsley or chives

1. Put a large pot of salted water on to boil.
2. Melt butter in large skillet over medium heat.  Add scallops and cook until just tender.  Remove to bowl with slotted spoon.
3. Add shrimp to remaining butter and cook until just opaque and tender. Remove shrimp with slotted spoon to bowl of scallops.   Do not wipe out skillet.
4. Add 1 3/4 cups Half & Half, sherry, nutmeg and cayenne to skillet. Bring to a boil and cook 3 minutes. Add cod and simmer until cooked through.   Remove cod with slotted spoon to bowl of seafood.  Season sauce with salt and pepper. 
5. Whisk remaining 1/4 cup Half & Half into beaten eggs.  Whisking constantly, slowly add 1/2 cup of simmering sauce to yolk mixture.
6. In a slow stream, add yolk mixture to skillet, stirring continuously until sauce thickens. Do not let sauce boil or it will curdle. 
7. Add cooked seafood and any accumulated juices to skillet. Stir to combine and keep on lowest heat for tender seafood. Adjust salt and pepper or cayenne.
8. Boil Notta Pasta according to box directions. Drain and rinse briefly.  Return to pot and immediately toss with olive oil and lemon juice.  Pour pasta into casserole dish or bowl.
9. Top pasta with Seafood Newburg, sprinkle with parsley or chives and serve.